BROWSE THE COLGIN COOKBOOK

CARROT AND POTATO SOUP

Number of Servings: 4

Ingredients:
1 cup instant mashed potato
½ cup shredded carrots
½ cup chopped green onions
1 cup chicken broth
3 cups half & half
¼ cup Monterey Jack cheese
2 tablespoon butter
¼ teaspoon COLGIN WORCESTERSHIRE SAUCE
¼ teaspoon oregano

Instructions:
In medium saucepan on low heat, melt butter. Add onion and carrots; cook until tender. Stir in broth, half & half, Worcestershire sauce and oregano; bring to boil. Add potato; simmer for about 1-2 minutes. Ladle into bowls and top with cheese.